Austrian Wiener Schnitzel with Roquefort Sauce and Spaetzle

Method

1. Season the veal cutlet with salt and pepper.
2. Dredge the cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat butter in a skillet over medium-high heat and cook the cutlet until golden brown and cooked through.
4. In a separate saucepan, heat heavy cream and stir in crumbled roquefort cheese until melted and smooth.
5. Serve the schnitzel with spaetzle and drizzle with roquefort sauce.
6. Pair with a cold beer.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.